Russian Tortellini Soup

Russian Tortellini Soup

1 Review
From: EatingWell Magazine, March/April 2016

Many cultures have a version of dumplings; for Russians, they're called pelmeni. One of the ways they're often served is in a cabbage soup. We substitute easier-to-find tortellini in this healthy soup recipe with great results, but if you can find pelmeni, go ahead and use them.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, quartered and sliced
  • 5 cups low-sodium chicken broth
  • 4 cups prepared coleslaw mix
  • 10 ounces cheese- or meat-filled tortellini (about 3½ cups fresh or 2½ cups frozen)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup chopped fresh dill


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  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add coleslaw mix, tortellini, salt and pepper; cook until the tortellini are hot, 4 to 6 minutes. Remove from heat and stir in dill.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 358 calories; 14 g fat(4 g sat); 4 g fiber; 44 g carbohydrates; 17 g protein; 119 mcg folate; 30 mg cholesterol; 4 g sugars; 0 g added sugars; 229 IU vitamin A; 28 mg vitamin C; 156 mg calcium; 2 mg iron; 683 mg sodium; 488 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Folate (30% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetable, 1 medium-fat meat, 1½ fat

Reviews 1

March 14, 2016
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By: EatingWell User
Fast, easy, & delicious! Just a tip - if you double this recipe, you don't need to double the dill. I used just a small package of fresh dill (only option available to me at the store) but realized that I had twice as much of the Buitoni tortellini (20 oz) and coleslaw mix than I needed (again only package sizes available to me.) Added extra onion and broth that I had on hand. Didn't have enough dill to double but 1/3 cup was plenty for the doubled recipe. Any more and I think it would be overpowering. This was a big hit; s.o. said it was reminiscent of sauerkraut for some reason. I don't eat sauerkraut so I don't know. Maybe because of the cabbage? By the end of the leftovers, there wasn't much broth left, may need to add some more. Pros: Something new! Cons: Might need more broth
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